Begin with vanilla simply syrup (may be made ahead of time). Bring water to a simmer in a small saucepan over medium-high heat. Add sugar and stir until it fully dissolves into the water. Remove pan from heat and set aside to cool. Stir in vanilla extract as syrup cools.
Once at room temperature, pour syrup into a 1 pint bottle or jar, seal tightly, and refrigerate until ready to use (unused syrup may last up to 2 months if refrigerated).
Drag an orange wedge around rim of a highball glass (this helps sanding sugar stick to it). Pour sanding sugar into a small bowl; place glass rim-down in the sugar and twist until sugar clings to rim.
Fill a cocktail shaker with ice. Add gin, orange juice, orange blossom water and simple syrup. Cover and shake vigorously; strain into an ice-filled highball glass.
Top with club soda. Garnish with an orange wedge and serve immediately.
Begin with vanilla simply syrup (may be made ahead of time). Bring water to a simmer in a small saucepan over medium-high heat. Add sugar and stir until it fully dissolves into the water. Remove pan from heat and set aside to cool. Stir in vanilla extract as syrup cools.
Once at room temperature, pour syrup into a 470 ml bottle or jar, seal tightly, and refrigerate until ready to use (unused syrup may last up to 2 months if refrigerated).
Drag an orange wedge around rim of a highball glass (this helps sanding sugar stick to it). Pour sanding sugar into a small bowl; place glass rim-down in the sugar and twist until sugar clings to rim.
Fill a cocktail shaker with ice. Add gin, orange juice, orange blossom water and simple syrup. Cover and shake vigorously; strain into an ice-filled highball glass.
Top with club soda. Garnish with an orange wedge and serve immediately.